dihydroferulic acid has been researched along with trans-4-coumaric acid in 1 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 1 (100.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Chen, F; Chen, H; Virk, MS | 1 |
1 other study(ies) available for dihydroferulic acid and trans-4-coumaric acid
| Article | Year |
|---|---|
Phenolic acids inhibit the formation of advanced glycation end products in food simulation systems depending on their reducing powers and structures.
Topics: China; Coumaric Acids; Food Preservatives; Food Quality; Free Radical Scavengers; Glycation End Products, Advanced; Hydrogen-Ion Concentration; Hydroxybenzoates; Iron Chelating Agents; Maillard Reaction; Models, Molecular; Molecular Structure; Osmolar Concentration; Oxidation-Reduction; Parabens; Propionates; Reducing Agents; Salicylic Acid | 2016 |